Description
Delicious and moist gluten free vegan chocolate cake made with simple ingredients like soy milk, gluten free flour, and natural cocoa powder. This cake is perfect for those with dietary restrictions but who still want a rich chocolate dessert topped with creamy vegan chocolate frosting.
Ingredients
Scale
Wet Ingredients
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 1/2 cup neutral flavored oil (such as canola or grapeseed)
- 1/2 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling hot water or hot coffee
Dry Ingredients
- 2 1/4 cups gluten free flour mix (King Arthur Flour, no xanthan gum added)
- 1/2 teaspoon xanthan gum (omit if flour mix contains it)
- 1 3/4 cups granulated sugar
- 3/4 cup natural unsweetened cocoa powder
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Frosting
- 1 Recipe Vegan Chocolate Frosting
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350 degrees F and grease two 8-inch cake pans. Line with parchment rounds for easy cake removal.
- Make Vegan Buttermilk: Measure 1 cup soy milk into a glass measuring cup, add 1 tablespoon apple cider vinegar, stir lightly, and set aside to curdle.
- Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, xanthan gum, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Add oil, applesauce, vanilla extract, and the soy milk/vinegar mixture to the bowl with dry ingredients. Mix on medium speed with a hand or stand mixer until well combined.
- Add Boiling Water: Lower mixer speed and slowly pour in the boiling water or hot coffee, mixing gently until incorporated. Batter will be runny.
- Pour Batter and Bake: Divide batter evenly between the prepared pans. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let cakes cool in the pans for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before frosting.
- Frost and Serve: Once fully cooled, frost the cakes with vegan chocolate frosting using a spatula or butter knife. Enjoy!
- Storage: Store cake at room temperature for 1-2 days or refrigerate for 3-4 days, covering cut parts to prevent drying out.
Notes
- Any non-dairy milk such as almond, oat, or coconut milk can substitute soy milk.
- Use King Arthur Gluten Free Flour without xanthan gum for fluffier texture; other brands may yield denser cakes.
- Coconut sugar can replace granulated sugar for a different sweetness profile.
- For cupcakes: fill liners half full and bake for 25 minutes; yields approximately 24 cupcakes.
- Applesauce can be replaced with 2 flax eggs (2 tbsp ground flax mixed with 5 tbsp water) or another egg replacer.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
